Heavy/thick cheddar mac and cheese bake

Mac and cheese is one of the best things when done right - but it’s basically impossible to find what I like in a store. Everything is so... soupy.

I like the heavy, “dry” kind of mac and cheese. Not dry as in “I need water”, dry as in “wow thats a ****load of cheese”, at least that’s how I would explain it. The runny, creamy (imo flavorless) mac and cheese I see so often just kind of turns me off from eating, and sometimes its kind of gross. I’ve had thicker Kraft mac and cheese than most of the frozen or premade m&c you find in stores, and sometimes even the homemade stuff I’ve had visiting people.

If it’s relevant, the kind of cheddar I would be using is Cabot seriously sharp (red wrapper), or something very similar. Maybe some shredded mozzarella as well (I know real mozzarella is better, but shredded would work better here I think)

submitted by /u/KyzerB
[link] [comments]